-=> Quoting Michael Loo to All <=-
 
 ML> Burgkopf pils (Bockhold/Martens) ...  a Belgian Pils, whatever
 ML> that means ...  easy drinking lager in the Stella style

The Belgians also make a lot of light lagers more or less in the
Pilsner style as well as lambrics and sour red ales.

I've never had one but apparently stout is not unknown there
either.

 ML> no clove or banana nonsense, just beer. A buck for 500 ml,
 ML> can't be beat.

No kidding! Heineken, Beck and Stella tall boys are all $2.99 each
here. And the less well known brands including Henninger are absent
altogether. In Alberta they run around $2.29 and the selection is
better at least in the larger centres.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Belgian Meatballs Braised in Beer
 Categories: Groundmeat, Belgian, Beer, Sauces
      Yield: 6 Servings
 
           MEATBALLS:
      1 c  Fresh white bread crumbs
    1/4 c  Milk or more
      1 lb Ground beef, lean
    1/2 lb Ground pork or veal
      1 lg Egg
      1 tb Shallots; minced
      1 tb Parsley, fresh; minced
           Salt & pepper
      1 pn Nutmeg; grated
      2 tb Flour
      2 tb Unsalted butter
      1 tb Vegetable oil
           SAUCE:
      1 md Onion; thinly sliced
      3    Belgian endive; cored/cut in
    1/4    -inch rounds
      1 ts Sugar
           Salt & pepper
  1 1/2 tb Flour
      1 c  Blond Pilsner style beer
    1/2 c  Beef or chicken broth
      2 tb Parsley, fresh
 
  To prepare meatballs, soak bread crumbs in milk until thoroughly
  moistened; squeeze dry with hands. Combine bread crumbs, ground
  meats, eggs, shallots, parsley, salt, pepper and nutmeg in medium
  bowl. Form mixture into 6 to 8 balls or patties (2 inches in
  diameter and 1/2-inch thick); dust with 2 tablespoons flour.
  
  Heat butter and oil in deep, heavy Dutch oven, until hot but not
  smoking, over high heat. Add meatballs; cook until browned on all
  sides, about 5 minutes, making sure butter does not burn. Remove
  meat balls to platter; keep warm.
  
  To prepare sauce, discard all but 2 tablespoons of fat in pan. Add
  onion and endives. Cook over low heat, stirring constantly, for
  about 10 minutes. Add sugar, salt, pepper and 2 tablespoons flour
  to vegetables; cook, stirring, for 1 to 2 minutes longer. Add beer
  and broth; heat to quick boil, scraping up all brown bits from
  bottom of pan.
  
  Reduce heat to simmer; return meatballs to pan, placing them on
  top of vegetables. Simmer, partly covered, until meat is cooked
  through, 45 minutes. Sprinkle with parsley and serve.
  
  Recipe from: "Everybody Eats Well in Belgium Cookbook"
  Written by: Ruth Van Warebeck
  Source: Chicago Tribune, October 2, 1996
 
MMMMM

Cheers

Jim
 
... Thanksgiving: turkey, cranberries, and pumpkin pie are mandatory.
... Sweet potatoes with marshmallows and green bean casserole are not.

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